16 October 2011

Getting Your Toddler Into Your Kitchen

By: Laura Trotta

Some days, despite my love for cooking, keeping up the stream of healthy and tasty meals and snacks for my family can seem neverending. Add an energetic almost-two year old into the mix and and I can understand why some parents opt for convenience food.

Lately I've been involving my son Matthew in the food preparation process to provide a stimulating activity for him as well as get that healthy treat on the table. This process has the added benefit of feeding Matthew's desire to imitate me and teach him about healthy eating habits and food preparation from a young age.

So, last week we made the savoury scone recipe below together for afternoon tea and they were a bigger hit than usual given that Matthew was involved in the process. The ten minutes they took to cook wasn't too long for him either - he simply would peer through the glass oven door to see how they were going!

Recipe: Savoury Scones

Ingredients

  • 2 cups SR Flour (I use Four Leaf Milling Organic Wholemeal SR Flour)
  • 60g butter
  • 2 spring onions, chopped
  • 1/2 carrot, grated
  • 1/2 sml zucchini, grated
  • 2 tbl tasty cheese, grated
  • 2 rashes short cut bacon, chopped
  • Milk to combine

Method

  • Sift flour and rub in butter.
  • Add other ingredients and combine with milk to form a soft dough.
  • Turn onto lightly floured board and knead as lightly as possible (don't over knead as your scones will turn out very tough).
  • Roll out and stamp out with a round cutter. Place on tray lined with baking paper.
  • Glaze with egg yolk or milk.
  • Bake in hot oven (200°C gas, 230°C electricty) for 7-10 minutes until brown on top and underneath.

Wrap in clean tea towel when cooked and serve!

Note: For a vegetarian alternative, omit the bacon.

 

About the author: Laura Trotta is an eco mum, environmental engineer and founder of Sustainababy. With a Bachelor of Environmental Engineering, a Masters of Science in Environmental Chemistry, and over ten years working as an environmental engineer for large corporations, 'eco' has always been a way of life for Laura, rather than the latest trend. She lives in Roxby Downs with her husband Paul and son Matthew.


CATEGORY: recipe, savoury, scones, toddler, cooking | POSTED BY: Meg Supel |